IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)

e-ISSN: 2319-2402,p- ISSN: 2319-2399.Volume 9, Issue 11 Ver. I (Nov. 2015), PP 46-53

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The Effect of Using Some Treatments on Reduction of

Acrylamide Formation in Processed Potatoes
Fouad Omer Fouad Abou-Zaid
Agri.-Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.

Abstract: Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments
before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of
the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid
solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric acid); (9)tomato juice and (10)
combined tomato juice(tomato juice + 1% NaCl + 0.5% citric acid). Reducing sugars and asparagine contents
were determined in potato slices before frying, whereas acrylamide content was determined in the resultant
fried potato chips. All studied treatments decreased both of reducing sugars and asparagene content (except tap
water with asparagene), and consequently acrylamide formation. The highest reduction effects were recorded
for combined tomato juice, tomato juice and combined solution of 3% NaCl+ 0.5 % citric acid, respectively. Oil
uptake of fried potato only affected by NaCl treatments either separated or combined and tomato juice. In
relation to sensory parameters, all studied treatments improved the sensory characteristics, with 2 exceptions:
the first is the undesirable effect of citric acid treatments on taste and the second is the undesirable effect of 2%
NaCl on crispiness. The highest value of over all acceptability was recorded for combined tomato juice followed
by tomato juice.
Keywords: Potato slices; Frying; Acrylamide; Reducing sugars; Asparagine ;oil uptake, sensory
characteristics

I.

Introduction

Frying is a widely used cooking method that creates unique textures and flavors in foods. Potatoes
(Solanum tuberosum), one of the worlds major crops, is consumed daily by millions of people (specially
children) from diverse cultural backgrounds (Clark, 2003).
In April 2002, Swedish researchers shocked the food safety world when they presented preliminary
findings of acrylamide in some fried and baked foods, most notably potato chips and French fries, at levels of
302300 mm/kg. As acrylamide has not been detected in unheated or boiled foods, it was considered to be
formed during heating at high temperatures. They attributed this fact to the higher temperatures reached in
Maillard nonenzymatic browning reactions required for desirable color, flavor and aroma production (Coughlin,
2003).
Acrylamide is a known carcinogen substance in experimental animals, it has been classified as
probably carcinogenic in humans.
Former studies focused mainly on: (i) accurate analytical methods of acrylamide and its substrates
(Biedermann et al.,2002; Rosn & Hellens, 2002; Zhang et al., 2011),(ii) formation mechanisms of
acrylamide (Mottram et al., 2002; Stadler et al., 2002, 2004; Zyzak et al., 2003), and (iii) the possible
mitigation strategies in heat-processed foods. Existing strategies to reduce acrylamide content include three
basic aspects: modification of raw materials, optimization of processing conditions and addition of exogenous
additives. For raw materials, the key is to control the content of carbonyl source and asparagine. Choosing a
relatively higher storage temperature (Chuda et al., 2003) can reduce the content of reducing sugars in potatoes,
thus reduce the acrylamide level in the final product. For processing conditions, an appropriate heating
temperature should be set and long-time processing of the foodstuff should be avoided (Mottram et al., 2002).
As for exogenous additives, many substances are reported to be effective for the mitigation of acrylamide,
including some organic acids (e.g. citric acid, Cook & Taylor, 2005), some amino acids (e.g. glycine, Claeys et
al., 2005), and some mono- and divalent cations (e.g. Na+ or Ca2+, Gkmen & Senyuva, 2007). Moisture
contents also a factor to be considered, where low moisture level was reported to favor acrylamide formation.
However, it was also observed that lowering water activity at the surface of products for pre frying was an
approach to reduce acrylamide formation (Morales et al.,2008).
The objective of this work was to study the effect of different treatments (included tap water, NaCl,
citric acid, combined NaCl+ citric acid, tomato juice and combined tomato juice +NaCl + citric acid) on
reducing acrylamide formation in fried potato slices and on fried potato quality parameters

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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
II.

Materials And Methods

Materials
Potatoes (Sponta variety) and sunflower oil were obtained from the local market in Egypt.
Potatoes were washed and peeled. Slices (diameter: 37 mm, width: 1.5 mm) were prepared by using a
mechanical slicer (Italimport SRL, Model 90915, China). .
Pre-treatments
Slices were rinsed immediately after cutting for 1 min in distilled water to eliminate some starch
material adhering to the surface prior to frying. Then, 10 batches (400g for each) of potato slices were soaked
for 60 min in 1L of the following solutions:
1- tab water
2- 1 % NaCl solution
3- 2% NaCl solution
4- 3% NaCl solution
5- 0.5 % Citric acid solution
6- 1 % Citric acid solution
7- 2 % Citric acid solution
8- 3% NaCl + 0.5 % Citric acid solution
9- Tomato Juice
10- Tomato Juice +1% NaCl + 0.5 Citric acid
- Rinsed slices in water without soaking treatment were considered as the control.
Frying conditions
Thirty slices of each pre-treatment were fried in a laboratorial fryer containing 1.2 L of oil at 170 C for
5 min. These frying conditions allowed the chips to reach final moisture contents of 1.7 g water/100 g (wet
basis). Frying temperature was maintained constant since the potato mass to oil mass ratio (g/g) was kept very
low (1:11).
Analysis
- pH of the citric acid solutions and potato samples before and after soaking of the slices was measured using a
pH meter Metrohm (Model 691,Switzerland).
- Moisture content: were determined according to the AOAC (1990) .
- Determination of Total Soluble Solids: A drop of the each soaking solution was spread on the digital
refractometer (Models 10430, 0- 30 Brix, Cambridge Instruments Inc, USA) (AOAC, 1990).
- Total lipids: were determined according to the AOAC (1990)
-Reducing Sugars: Reducing sugars were analyzed as described by Ross (1959). Different pretreated potato
samples were dried at 60C. Every sample was grinded with glass powder and suspended in distilled water.
After filtration, the samples were suspended in distilled water and filtered through Whatman No1 filter paper.
1ml of the filtrate was added to 3 ml of dinitrophenol solution (0.038 M). The mixtures were incubated at 65
70C for 6 min. and then cooled under running water. Changes were estimated at 600 nm
spectrophotometrically.
- Amino acids: Amino acids were extracted with an acetate buffer at pH 7.0 in water, derivatization of the amino
acid hydrolysate with 6-aminoquinoline-hemi-succinylcaramin and quantification using reverse phase HPLC
and gradient elution according to Cohen and Michaud (1993).
- Acrylamide analysis: was determined according the method described by Gokmen and Senyuva, (2006).
acrylamide (2-propene amide) [CAS No. 79-06-1] (>99.5%) was obtained from Sigma-Aldrich (St. Louis, MO,
US). Labelled d3-acrylamide (>98%) was from Polymer Source Inc. (Dorval, Quebec Canada). The SPE
columns were Isolute Multimode 300 mg from International Sorbent Technology (Hengoed, Mid Glamorgan,
UK). Mini uniprep Teflon filter vials 500 ml, filter pore size 0.45 mm, Whatman Int. Ltd (Kent, UK). The water
used was MilliQ water (Millipore Corp., Bedford, MA, USA).
The acetonitril was ofHP LC grade from Rathburn Chemicals (Walkerburn, Scotland). Formic acid for
the eluent (0.1% in water) was from Merck (Darmstadt,Germany). All stock solutions of acrylamide and d3acrylamide (1000 and 10 mg/ml) as well as calibration standards (230 ng/l) were prepared in water and kept at
_18_C until use.
4.00 g of homogenized potato were extracted with 40.0 ml MilliQ water by an Ultra-turrax mixer
(Janke & Kunkel, Staufen, Germany) (after addition of 200 ml d3-acrylamide 10 mg/ml as internal standard).
Each analytical batch included 12 spiked samples for recovery measurements. The samples were centrifuged
for 10 min. at 3500 rpm (Hereaus Sepatech Megafuge 3.0R (Osterode,Germany)). The clean up was made on
300 mg Isolute Multimode SPE columns (IST), using an ASPEC TM XLi automatic SPE clean up system
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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
(Gilson Inc.,Middleton, WI, US). The SPE columns were conditioned with acetonitrile (1 ml) and
water (2_2 ml). The first 500 ml was discharged and the following 400 ml of sample was collected in Mini
uniprep Teflon filter HPLC vials. A HP1100 HPLC system (Agilent Technologies, Palo Alto, CA, USA) was
used for acrylamide separation ona Hypercarb column, 5 mm, 50mm_2.1mm (Thermo-Hypersil, Cheshire, UK,
www.thermohypersil.co.uk) after a guard column (Phenomenex SecurityGuardTM,C18 ODS, 4mm_2.0 mm,
Cheshire, UK). 10 ml was injected and eluted with 0.1% formic acid in water at a flow of 250 ml/min. The
MS/MS detection was performed on a Quattro Ultima triple quadrupole instrument with masslynx software
(Micromass Ltd.,Manchester, UK). The electrospray was operated in the positive ion mode, and the capillary
was set to 3.0 kV, the cone voltage was 31 V, and the collision energy 10 eV. The source temperature was set at
120C and the desolvation temperature at 400C. Nitrogen was used as nebulizer gas (flow 500 l/h) and
desolvation gas (flow 150 l/h), and argon was used as collision gas at a pressure of 2.3_3 mbar. The multiple
reaction monitoring (MRM) mode ofthe degradation patterns m=z 72-55 (acrylamide) and m=z 75-58 (d3acrylamide) were used for quantification.
- Sensory evaluation:
Sensory properties were evaluated as described by Balatsouras and Doutsias, (1983), where the final
products from all treatments were presented to 10 untrained member panelists for organoleptic evaluation. The
panelists were requested to assess the samples for taste, color, odor, crispiness and over all acceptability by 10
points in scale levels of quality.
-Statistical analysis:
All determinations were carried out in triplicate and data is reported as mean. Significant differences
(p<0.05) were calculated using Duncan's multiple range test, followed the method reported by Steel and Torrie,
(1980).

III.

Results And Discussion

1-Soaking solutions pH and TSS before and after treatments:

The pH and TSS profile of each soaking solution was measured before and after soaking treatments (to
join the obtained results of the processed potato with certain conditions) and the data are presented in table (1).
From the presented data in table (1), it could be noticed that, the pH values of water and NaCl solutions
(1%, 2% and 3%) were decreased from an initial pH values of 7.2 and 7.1 to 6.4 and 6.3, respectively. This may
be due to the lower pH of potato slices (approx 6) comparing with pH of mentioned solutions.
On the other hand, the pH values of citric acid solutions (0.5 %, 1% and 2%), NaCl 3% + 0.5% citric,
tomato juice and tomato juice + NaCl 1% + 0.5% citric were increased from initial pH values of 2.5, 2.2, 2.0 ,
2.4, 4.3 and 3.3 to 3.8, 3.2, 2.9, 3.4, 4.7 and 3.9, respectively. These results are in harmony with Pedreschi, et
al.,(2004), who found that pH of the 10 g/l citric acid solution before and after 30 min of potato slices
immersion was 2.45 and 2.71, respectively. For the 20 g/l citric acid solution, the corresponding values were
2.25 and 2.50, respectively
Table (1) : The pH and TSS profiles of different soaking solutions before and after soaking process.
pH
Water
NaCl 1%
NaCl 2%
NaCl 3%
Citric acid 0.5 %
Citric acid 1 %
Citric acid 2 %
NaCl 3% + citric 0.5%
Tomato juice
Tomato juice + NaCl 1% + citric
0.5%

Before soaking
7.2 a
7.1 a
7.1 a
7.1 a
2.5 d
2.2 e
2.0 f
2.4 d
4.3 b
3.3 c

TSS
After soaking
6.4 a
6.3 a
6.3 a
6.3 a
3.8 c
3.2 e
2.9 f
3.4 d
4.7 b
3.9 c

Before soaking
0.0 i
1.0 g
2.0 de
3.0 c
0.5 h
1.0 g
1.9 ef
3.5 a
1.8 f
3.2 b

After soaking
0.2 h
1.2 f
2.2 de
2.3 cd
0.6 g
1.2 f
2.2 de
3.7 a
2.1 e
3.5 b

Values bearing the same superscript within the same column are not significantly different (P> 0.05)
Regarding to TSS contents, it could be observed that, there was a slight increment in the TSS contents
of all studied solutions as a result of soaking process, these increments ranged from 0.1 to 0.3 %. This may be as
a result of transferring of some components from the potato slices to soaking solutions and from the soaking
solutions to the potato slices.

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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
The Effect of pretreatments on reducing sugars content.
The reducing sugars content of potato slices after different soaking treatments in addition to control
sample was determined and the obtained results were presented in Fig. (1).
1.6
1.4

Reducing sugars %

1.2
1
0.8
0.6
0.4
0.2

T.J. + NaCl 1% +
C.A. 0.5%

Tomato juice (T.J.)

pretreatments

NaCl 3% + C.A.
0.5%

C. A. 2 %

C. A. 1 %

C. A. 0.5 %

NaCl 3%

NaCl 2%

NaCl 1%

Water

Control

Fig.(1): The effect of pretreatments on reducing sugars content

The presented data indicated obviously that, all studied soaking treatments had a positive effect on
decreasing reducing sugars content comparing with the control sample. The reduction percentage was 18.75, 25,
31.25, 43.75, 15.62, 31.25, 34.37, 46.87, 50.0 and 53.12 % for water, NaCl 1%, NaCl 2% NaCl 3%, citric acid
(C.A.) 0.5 %, citric acid (C.A.)1%, citric acid (C.A.) 2%, NaCl 3%+ C.A. 0.5%, Tomato juice (T.J.) and T.J. +
NaCl 1%+ C.A. 0.5%, respectively. The highest effect was observed to the combined treatment (T.J. + NaCl
1%+ C.A. 0.5%) which led to decrease the reducing sugar content by 53.12 % followed by tomato juice (50.0%)
and the combined treatment of NaCl 3% + citric acid 0.5% (46.87%). This may be due to that, soaking potato
chips in NaCl solutions lead to a higher leaching of one important acrylamide precursor such as glucose (Anese
et al., 2009).
These findings agreed with those of Amany and Shaker, (2013),who found that, soaking of potato
slices before frying in distilled water (contains 1% NaCl) and citric acid solution (1%), led to remarkable
decrease in glucose contents (30-45%) of potato slices comparing to control sample (unsoaked).
The Effect of pretreatments on asparagene content.
The asparagene content of potato slices after different soaking treatments in addition to control sample
was determined and the results were presented in Fig. (2).

Asparagene content (mg/100gm)

12

10

T.J. + NaCl 1% +
C.A. 0.5%

Tomato juice (T.J.)

NaCl 3% + C.A.
0.5%

C. A. 2 %

C. A. 1 %

C. A. 0.5 %

NaCl 3%

NaCl 2%

NaCl 1%

Water

Control

Treatm ents

Fig. (2): The effect of pretreatments on asparagene content

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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
From the presented data in Fig.(2), it could be noticed that, soaking potato slices in tab water had no
effect on asparagene content, while the lowest effect on decreasing asparagene content was recorded for NaCl
1% and citric acid 0.5% treatments. On the other hand, the highest effect on reduction asparagene content was
recorded for the combined treatment of Tomato juice + NaCl 1% + citric acid 0.5% followed by both tomato
juice treatment and combined treatment of NaCl 3% + citric acid 0.5%, while the moderate effect was observed
for both NaCl 2%, NaCl 3% , citric acid 1% and citric acid 2%. This may be due to the pH lowering and
leaching out of free asparagine from the surface layer of potato cuts to the solutions (Jung et al., 2003). These
results are in harmony with those reported by Amany and Shaker, (2013),who found that, soaking of potato
slices before frying in citric acid solution (1%) led to significant difference in the asparagene content between
acid immersed samples and control.
The Effect of pretreatments on acrylamide level.
The acrylamide content of fried potato slices after different soaking treatments in addition to control
sample was determined and the results were showed in Fig. (3).
The presented data, showed obviously that, soaking potato slices in tap water for 60 min led to reduce
the acrylamide content by 35.55% this is in agreement with that reported by Pedreschi et al., (2004), who found
that, soaking potato slices in distilled water for 90 min led to decrease acrylamide content by 38 % after frying
at 170C.
Concerning to NaCl soaking treatments (1%, 2% and 3%) of potato slices recorded higher acrylamide
reduction percentages 38.88% , 42.22 % and 51.11 %, respectively. These finding are in harmony with those of
Gokmen and Senyuva, (2007), who found that, longer time dipping of potato in sodium chloride or calcium
chloride led to much less amount of acrylamide formed compared with samples dipped in water. They reported
also that, at amounts equivalent to those of asparagene and fructose, added divalent cations such as Ca2+ were
found to prevent acrylamide formation completely, whereas monovalent cations, such as Na +, almost halved the
acrylamide formed. This may be due to the role of NaCl in decrease the water activity at the surface of potato
slices which influence the mechanism of acrylamide formation (Pedreschi and Zuniga, 2009).
Regarding to citric acid soaking treatments (0.5%, 1% and 2%), the presented data showed obviously
that, the higher the acid concentration, the higher the acrylamide reduction, where, these treatments led to
decrease acrylamide formation by 33.33 % , 36.66 % and 40.00 % , respectively.
These results agreed with those of Pedreschi et al., (2004), who found that, At 150 C, slice immersion
in citric acid solutions of10 and 20 g/l reduced significantly acrylamide formation (70%) with respect to the
control. Also, this result is coincident with that reported by Jung et al., (2003) who found that dipping potato
strips in 10 and 20 g/l citric acid solutions induced 73.1% and 79.7% reduction of acrylamide formation in the
resultant French fries when frying at 190C. This may be due to lowering the pH with citric acid before frying
was an efficient way to considerably diminish acrylamide formation in French fries Jung et al., (2003)
4500
4000

Acrylamide (ppb)

3500
3000
2500
2000
1500
1000
500

T.J. + NaCl 1% +
C.A. 0.5%

C. A. 2 %

NaCl 3% + C.A.
0.5%

Tomato juice (T.J.)

treatm ents

C. A. 1 %

C. A. 0.5 %

NaCl 3%

NaCl 2%

NaCl 1%

Water

Control

Fig.(3): The effect of pretreatments on acrylamide level

In relation to tomato juice and combined treatments either "NaCl 3% + 0.5 % citric acid" or "tomato
juice + NaCl 1% + 0.5% citric acid", the presented results indicated obviously that, these three treatments had
the same effect on reduction acrylamide formation completely, where acrylamide not detected in fried potato
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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
samples treated with these three treatments. This may be as a result of synergistic effect of low pH and
presented cations which achieved all the previous effects on reduction acryalmide formation.
The Effect of pretreatments on oil uptake.
The oil uptake of different pretreated potato samples during frying in sunflower oil at 170C for 5min is
shown in Fig. (4).
From the presented data in Fig. (4), it could be observed that, different citric acid pretreatments (0.5%,
1% and 2%) had slight effect on oil uptake of fried potato, while NaCl pretreatments (1%, 2% and 3%) had
noticeable effect on reduction the oil uptake of fried potato, where the highest reduction (31.27%) was recorded
for 3% NaCl treatment. On the other hand, tomato juice and combined treatments either "NaCl 3%+ 0.5 citric
acid" or "tomato juice+ NaCl 1% + 0.5% citric acid" had a lower reduction effect on oil uptake when compared
with 3%NaCl, where they recorded 33.79%, 31.49% and 35.11%, respectively.
40
36
32

Oil uptake (%)

28
24
20
16
12
8
4

T.J. + NaCl 1% +
C.A. 0.5%

Tomato juice
(T.J.)

NaCl 3% + C.A.
0.5%

C. A. 2 %

C. A. 1 %

C. A. 0.5 %

NaCl 3%

NaCl 2%

NaCl 1%

Water

Control

treatments

Fig.(4): The effect of pretreatments on oil uptake of fried potato

These findings are in harmony with those reported by Bunger et al., (2003), who found that, potato
strip impregnation in 3% NaCl solution per 50 min allowed obtaining French fries with lower oil content by
22%. They also, reported that, during frying, solutes are concentrated on the surface, enhancing crust formation.
The Effect of pretreatments on sensory properties of fried potato.
Sensory quality characteristics of fried potato chips after different pretreatments are evaluated for
color, taste, odor, crispiness and over all acceptability and the obtained results were tabulated in table (2).
Table (2): The effect of different pretreatments on sensory properties of fried potato.
Control
Water
NaCl 1%
NaCl 2%
NaCl 3%
Citric acid 0.5 %
Citric acid 1 %
Citric acid 2 %
NaCl 3% + citric 0.5%
Tomato juice
Tomato juice + NaCl
1% + citric 0.5%

Color (10)

Taste (10)

Odor (10)

Crispiness (10)

8.50de
8.33de
8.77bc
8.22e
8.38de
9.27a
9.05ab
8.83bc
8.61cd
8.55cd
8.55cd

7.66f
8.00e
8.33d
8.44cd
8.55bc
7.38g
7.22g
7.00h
8.44cd
8.66ab
8.72a

8.50f
8.55ef
8.55ef
8.66de
8.77dc
9.11a
8.88bc
8.88bc
9.00ab
8.77cd
9.11a

7.50df
7.88e
9.27a
6.00g
8.33d
9.00b
8.66c
8.66c
8.72c
9.22a
8.94b

Over all acceptability

(10)
8.00e
8.11d
8.66b
7.61f
8.66b
8.55c
8.11d
8.16d
8.66b
8.77a
8.83a

Values bearing the same superscript within the same column are not significantly different (P> 0.05)
Regarding to color results presented in table (2), it could be noticed that, the highest values of color
were recorded for citric acid treatments (0.5 %, 1% and 2%) comparing to control, where their recorded color
value were 9.27, 9.05 and 8.83, respectively. These results are in agreement with those reported by Amany and
Shaker, (2013), who found that, fried potato slices pretreated by immersion in acid solution (citric acid 1%),
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The Effect of Using Some Treatments on Reduction of Acrylamide Formation in Processed Potatoes
was characterized by an appropriate golden-yellow color, while other treatment led to produce fried potato with
slightly darker color.
Concerning to taste results, the highest taste values were recorded for fried potato chips treated by
tomato juice either separated or combined which recorded 8.72 and 8.66, respectively. While the lowest values
were recorded for citric acid treatments (0.5%, 1% and 2%) where their taste values were 7.38, 7.22 and 7.00 ,
respectively. These findings agreed with those of Jung et al., (2006), who reported that sensory quality of
French fries worsened when the added citric acid reached the level of 2% (w/w).
In relation to odor results presented in table (2), it could be noticed that, all studied treatments had a
positive effect on improving the product odor, where, the highest effect was recoded for 0.5 citric acid and
combined tomato juice treatments.
Crispiness results presented in table (2), showed obviously that, all studied treatments improved the
crispiness state of fried potato chips except NaCl 2% treatment, where the highest improving effect was
recorded for NaCl 1% treatment followed by tomato juice treatment.
Regarding to overall acceptability results in table (2), it could be noticed that the highest acceptability
sample was combined tomato juice followed by tomato juice then both NaCl 1% and 3% in addition to
combined NaCl 3% + citric acid 0.5%.

IV.

Conclusion

Tomato juice either separated or combined with 1% NaCl + 0.5% citric acid in addition to combined
solution of 3% NaCl+ 0.5 % citric acid had the highest effect on reduction of acrylamide formation in fried
potatoes (not detected), also these treatments improved the sensory properties of resultant product in addition to
their role in decreasing the oil uptake of the fried potatoes. The other studied treatments, had considerable effect
on reduction of acrylamide formation in fried potatoes and on sensory properties improvement (with some
exceptions) but their effects were lower than those of the previously, three treatments.

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